Recipe of the Day: Gougères

Gougères are little puffs of dough commonly called Cream Puffs around here. People are VERY impressed with you if you make them and frankly, they are quite easy.  These are a savory version from Chocolate and Zucchini ‘s cookbook and I can tell you they are melt in your mouth good! If you don’t have this cookbook you need to get it RIGHT NOW!!! It is beautiful and we have had great success with each recipe we have made from it. Rachel whipped these up for supper night before last and then I ate some of  the left overs the next morning.

  • 1 cup water
  • 6 tablespoons unsalted butter cut into cubes
  • 1 all-purpose flour
  • 1  tsp kosher salt, or more to taste
  • 1/2 tsp ground cumin or 1 tsp whole cumin seeds
  • 4  large eggs
  • 1-1/2 cups grated cheese (Edam or Gouda, a good Swiss or even Cheddar would do – Rachel used Gouda because that is what we had)
  • Freshly ground black pepper

Combine the butter, salt and water in medium saucepan and bring to a simmer over med-low heat.  Remove from heat and add flour all at once and stir quickly with a wooden spoon until well blended.  Return the pan to medium-low heat and keep stirring until the mixture forms a ball and pulls away from the sides of the pan.  Let cool about 3 minutes.  Add the eggs one at a time, stirring well between each addition until incorporated. Add with cumin and pepper to taste.  Fold in the grated cheese.  The batter will be thick.  Cover and refrigerate for 30 minutes or up to a day.

Just before you take out the dough (or pate a choux if you like the French term) preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.

Using a spoons or a small scoop, shape small balls about 1 inch in diameter.  Drop these onto the lined baking sheets leaving an inch of space around each.  Do one pan a time, refrigerating dough between batches.

Bake 20 minutes until golden and puffed. DO NOT OPEN THE OVEN DOOR during baking or these will fall!  When they are done, turn the oven off and prop the door open just a crack and leave the gourgeres in for another 5 minutes.  This is to prevent a sudden drop in temperature when might cause them to deflate.  Transfer to a cooking rack for 5 minutes and serve warm. NOTE: When I make cream puffs, the way I tell they are done is they look dry on top.  While baking little beads will form on the outside as they become golden.  When those beads disappear, I know they are done.  You dont want to have gooey insides on your puffs!

You can freeze cooled gougeres for up to a month and reheat them in a 350 oven for 8 minutes.

Feel free to experiment with other spices.  Rosemary sounds pretty yummy to me!

Tomorrow I will have the recipe for this cookie:

Oh MY! They were just amazingly good!  Yes, that is a marshmallow filling.  Had to break one open to show the gooey goodness!

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Those cookies look too yummy! Did Rachel make those? Look like a moon pie.

Yep, she sure did. And they were amazing. It seems baking is how she unwinds after work.

she can unwind over here… ha ha although that may be bad for my wasteline

OMG! I running out to the store right now, dang those look good!

Oh, Yum!!
Gosh…I have been reading good things about “Chocolate and Zucchini” all week…I’d better investigate!

Those look fabulous! I have never had any luck with pate au choux pastry though, mayhap I give it another try? We’ll see! Am loving the look of those cookies!!

[…] cumin is excellent (you might remember my posting of a recipe from Chocolate and Zucchini for Gougères which also has cheese).  These savory puffs can be filled with your favorite salad…chicken, […]